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You are here: Home / House & Home / Notes from Nana: Copper Pennies & Communication

November 20, 2016 By Ginger Caughman

Notes from Nana: Copper Pennies & Communication

This post contains affiliate links to products mentioned. For more information, read my disclosure policy.

 

“A penny for your thoughts” was a common expression when I was growing up.

You might wonder what that means?

Tell me what you are thinking.

Share what’s in your mind.

Talk to me!

As a person very interested in words, books and communicating, when I first heard the following quote, I typed the words and placed them in a small gold frame for my school library desk. It’s still on my office bookshelves but I don’t seem to need it so much these days. I hope someone will be encouraged by the words:

 

THE ART OF COMMUNICATION

 

“I know you believe

You understand

What you think I said,

But I’m not sure you realize

That what you heard

Is not what I meant.”

 

I confess, I like alliteration. I wanted to share a quote and a recipe today and have tied them together with pennies. New pennies freshly minted are a bright copper color.

Someone asked me, “Why do you call this recipe ‘COPPER PENNIES?’ ” The answer: Usually you see carrots cut in sticks but in this recipe you cut across the carrot, forming small orange or copper coins. Enjoy this delicious recipe. Isn’t this a better name for marinated carrots?

 

 

Nana’s COPPER PENNIES

 

Ingredients:

2 bunches (about 5 cups) fresh carrots

Salt to taste

1 small onion

1 medium, green bell pepper

1 can tomato soup, undiluted

1 cup (or less) sugar

½ cup oil

¾ cup Apple Cider Vinegar

1 Tablespoon mustard

1 teaspoon Worcestershire Sauce

Directions:

Scrub carrots and slice crosswise into coins. Place in cooking pot and

boil carrots until tender (Add salt in water if desired). Turn off heat. Slice onion and bell pepper and add to hot water. Drain and set aside.

Next, mix together remaining ingredients: oil, vinegar, tomato soup, sugar, pepper, mustard, and Worcestershire Sauce.  Bring to a boil. Pour this mixture over the carrots, onion and bell peppers. Chill overnight before serving. Store in a covered jar or other covered container. Keeps for weeks in refrigerator.

Notes: Delicious as a meat accompaniment, as a side with a sandwich, or by themselves as a vegetable. M-m-m-m. We ate some tonight. Enjoy!

Notes from Nana is an encouraging column written by Ginger Caughman, aka “Nana.”
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Filed Under: House & Home, Notes from Nana, Recipes Tagged With: Home and Garden, Recipes

About Ginger Caughman

Ginger Caughman, who writes "Notes from Nana," has encouraged me time and again in both my walk with Christ and my role as mom. She is a writer and a friend…and a lot of fun! I know her words will encourage and uplift you. They’ll probably challenge you, too. She loves writing, teaching, singing…but most of all she loves the Lord. In addition to "Notes from Nana," she writes book reviews for MississippiMom.com, having worked with books from all angles, as a teacher and school librarian, church librarian, trustee for years on the St. Charles Parish Library Board, writing for Media: Library Services Journal and her favorite, reading as a mother and grandmother!

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